Having only attended a couple of Thanksgiving meals in my life, the idea of stuffing is still relatively lost on me. This vegan alternative however makes a delicious side dish that could easily be served all year round.
2 Celery Stalks
1 Yellow Onion
1 Cup Vegetable Broth
Seasoning: Parsley, Rosemary, Sage, Salt and Pepper
Chop all the vegetables into small pieces.
Heat some rapeseed oil in a pan.
Sauté the onion, carrot, and celery
Add the cauliflower and season with herbs.
Pour the vegetable broth over the vegetables and cook until the liquid absorbs.